Pretzel-Taschen!!!

As a self-proclaimed “Purimaholic,” I get super excited running up to the holiday. Themed shalach manot, coordinating family costumes, and even explanatory poems to expand upon the family’s coordinated effort theme all feature in our home.

Yeah I’m that gal.

So what’s a more fitting way to launch my blog than jumping onto the hamentaschen-hack bandwagon?

Drum roll please, as I present to you:

The PRETZEL-TASCHEN!

Yes, yes, you read that correctly. I combined the beauty of a soft pretzel, with the timelessness of the triangle shaped cookie.

My recipe is based off of Rene Muller’s recipe for Pretzel Sausages, found in her new cookbook Our Table.

Make sure you fit your mixer with a dough hook. You really do need a stand mixer for this recipe. Your hand-held mixer will not have enough power, not to mention that most can’t withstand the type of arm workout that the job demands.

In the mixer bowl, combine water and sugar, and mix to combine. Sprinkle yeast over the top, and cover with the towel. Wait about ten minutes to allow yeast to proof. It should look foamy, which means the yeast is alive and will allow the dough to rise. (If it’s not foamy after ten minutes, start again with new yeast.)

Once your yeast has proofed, add flour, salt, and melted margarine. Mix on low speed until combined. Increase speed to medium, and knead until a smooth ball is formed, and dough pulls away from the side. The dough will be a bit sticky.

Place the mixture into second, clean mixing bowl, and cover with plastic wrap. Let it rise for about an hour in a warm, dark place until doubled in size.

Once it has doubled, bring water and baking soda to a rolling boil in a large pot. Preheat oven to 425°, and line baking sheets with parchment paper.

After the dough has risen, portion out into golf ball-sized rounds. Roll each round into a long ropes that are slightly tapered at the ends, and fatter in the middle.

To shape the Pretzel-taschen, take the long strands and loop together into an “O” shape. Then pinch the “joint” to create the top corner of a triangle, and meld the loop on the bottom left and right into corners to create a triangle shape. Don’t worry about flattening the dough. You need to pinch hard to make sure they keep their shape.

Once shaped, drop a few at a time into the boiling water mixture for about 30 seconds. Do not overcrowd. Using the slotted spoon, strain out and place on prepared baking sheets.

Brush with beaten egg, and sprinkle with topping of choice. Bake for 10-12 minutes until a nice, deep golden color is achieved. Keep in mind sugar or cinnamon will make this happen quicker, so test touch, and make sure it feels done.

Serve warm with assorted dipping sauces, or enjoy plain.

To Freeze:

Once cooled, place on baking sheets in freezer. Freeze flat, and once frozen, store in ziptop bags to freeze for long-term storage. To defrost or reheat: Sprinkle with a little water, and bake at 300° oven until warmed through.